Very tasty mushrooms work, tried it and fell in love with them the first time))) As a separate appetizer table, and in salads feel just fine. Not too salty, with a light lemon note, and dense in structure. I suggest you to try this wonderful recipe!
Mushrooms clean and cut in half, if very small, you do not need to do this. The lemon zest I didn't Melchia, and simply shot the knife strips.
Take two half litre jars. On the bottom lay out a layer of parsley (dill, optional), two cloves of garlic and pepper is also divided into two banks.
Lay out a layer of mushrooms. Put sprigs of dill and a bit of zest. Repeat the layers.
In the water dissolve the salt and fill the mushrooms. Cover and refrigerate for two days.